How does the force of stirring, stirring and impact affect the extraction rate when brewing coffee?

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Comparison of kono filter cup hand-brewing methods: Ben flow VS Kanazawa flow KONO drip type and stirring type cooking

Whether it is to practice hand brewing or siphon pot, when brewing coffee, pay attention to the operation of coffee powder and water flow.

In the process, when the water flow has a strong impact force, it will produce friction and flow strings between coffee particles, which is easy to cause over-extraction.

The situation is easy to make this cup of coffee bitter and strong! The extraction rate of coffee is 18%, the core ingredient is 22%, and 22% is the best to drink.

Too low taste is not enough, too high is not good, there will be over-extraction.

When cooking the siphon pot, we should pay attention to the water temperature reaching what we want before grinding. At this time, I will first experience the dry incense.

Pour it into the water, mix it well, use the bamboo pieces to adjust the fluctuation caused when the bamboo is just mixed well, and adjust it during extraction.

Static extraction should be clearly confirmed.

Hand drip filter type, it is recommended that the caliber of the hand punch pot, the level of water injection during adjustment, and the adjustment of stability, these are all with the palm of the force road.

Control is closely related, so experienced baristas must accurately grasp the elements of each link.

Do you understand that you want to drink the best coffee?

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